Banana upside-down cake

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This recipe is a keeper..  banana with caramel, drizzle with chocolate. Yum, miam-miam !!  The cake is also moist.  You have to try to make this one, ok.  Here’s the recipe.

3 small to medium sized bananas
To drizzle –  melted chocolate
For the caramel 
1 cup of sugar
2 tablespoon of water
4 tablespoon (56gm) butter 
For the cake 
3/4 cup castor sugar
1/2 cup (113 gm) butter 
2 large eggs
2 teaspoon vanilla extract 
1/2 cup buttermilk or yogurt 
1 1/2 cup all-purpose flour
2 teaspoon baking powder 
a pinch of baking soda
1/2 teaspoon salt (if using unsalted butter)

Before you begin, prepare an 8 inch baking tin by coating it with butter and dusting with flour.

PicMonkey Collage

To make the caramel, add the sugar and water in a non-stick frying pan.  Over medium heat, stir occassionally until it becomes dark amber, about 5 minutes.  Remove from heat, and add the butter.  Be careful coz its very hot and it will bubble and splash.  Stir till all the butter has melted.  Pour into the baking tin and make sure it spreads evenly and cover the whole tin.


While making the caramel, you can slice the bananas.  Arrange the bananas in a nice way on the caramel.

Make the cake.  Mix the flour with baking powder and soda, sift.  Cream the butter and sugar for about 5 minutes, then add the egg one by one.  Followed by the vanilla.  Then add the flour alternating with the buttermilk or yogurt.  Do not overmix at this stage.  Pour the batter on the banana caramel.  Bake at 180C for about 40 minutes.


Once the cake is done, remove from oven.  Let it cool for 5 minutes (not more).  Invert onto a plate ( pray hard for all the bananas to come out and not get stuck to the bottom of the pan).  If this happens, don’t worry, just heat the caramel again  and pour it on the cake, and work your magic !


The cake is not very big, it should feed about 6 person.  I’m happy with this cake, have a great weekend all.